Lamb pairing

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Lamb pairing

I'm having some people over this week, and I'm making a quasi-braise of slow-cooked lamb, lemon, garlic and paprika. I'm serving it with a fava bean preparation of some sort.

My lamb recipe always wins raves, but I've never found the ideal wine to stack up against it.

The first place my mind goes for such a intense, rich, zesty dish is syrah, and I have one bottle of beuatiful Côte-Rôtie by B. Levet that I might like to open.... but there will be at least 5 people, so I'd like to pick up another bottle or two. Any specific or general suggestions?